- Wash and dry the fresh produce.
1 red bell pepper
1 jalapeño pepper
1 avocado
½ small bunch green onions (scallions)
- Preheat the oven to the broil setting and position the rack in the upper third of the oven.
- Quarter the bell pepper lengthwise; remove and discard the stem, seeds, and membranes. Slice the quarters crosswise into small strips and transfer to a medium bowl.
- Quarter the jalapeño pepper lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the pepper and add to the bowl with the bell pepper.
- Preheat an ovenproof skillet over medium heat.
- Trim off and discard the ends of the onion and remove the outer layer; halve the onion lengthwise, then thinly slice crosswise. Add to the bowl with the peppers.
½ medium red onion
- Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.
- Once the skillet is hot, add olive oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- Add the peppers, onion, and about ¾ of the green onions (save the rest for garnishing) to the skillet; season with chili powder, cumin, salt, and pepper. Cook, stirring frequently, until the vegetables have softened, 4 to 6 minutes.
½ tsp chili powder
¼ tsp cumin
½ tsp salt
¼ tsp black pepper
- Coarsely grate about ½ cup of cheddar.
¼ (8 oz) block cheddar cheese
- In a medium bowl, combine and whisk together the cheddar, eggs, water, salt, and pepper.
6 eggs
2 tbsp water
¼ tsp salt
⅛ tsp black pepper
- Pour the egg mixture into the skillet. While tilting the skillet with one hand, lift up the edges of the frittata with a spatula and let the eggs run underneath during the first few minutes of cooking. Cook until most of the frittata is set, but the top is still runny, 4 to 5 minutes.
- Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out.
- Transfer the skillet to the oven and broil until the top is set and lightly browned, 2 to 3 minutes.
- To serve, separate the frittata into wedges and divide between plates; top with avocado slices and remaining green onions. Enjoy!